Fan of spinach and artichoke dip? Imagine all of that rich and creamy goodness stuffed inside sourdough bread, with plenty of mozzarella and parmesan cheese to wow your taste buds. This is a bread to impress. Plus, both the filling and dough can be made ahead of time, to suit your schedule.
About the Dough: This recipe uses the same dough as the Baked Camembert Wreath. It’s a nice, strong dough, perfect for rolling and shaping. A pizza wheel is handy for cutting the dough into strips, if you have one.
Ingredients
Dough
- 1 recipe Wreath dough
Filling
- 1 tbsp (15 g) olive oil
- 1 red or yellow onion, diced
- 1 cup (110 g) marinated artichoke hearts, drained and chopped
- 1 clove of garlic, minced
- 8 oz (230 g) baby spinach
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 g) sour cream or Greek yogurt
- ¼ cup (50 g) cream cheese
- ¼ cup (60 g) mayonnaise
- 2 tbsp (20 g) ground Parmesan cheese, plus extra for topping
- 1 cup (115 g) shredded mozzarella
Egg Wash
- 1 large egg
- Splash of water
- Sesame seeds, for sprinkling
How to Make It
- A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use.
- Make the Dough: Make the recipe for Wreath dough following the method. During the bulk rise, proceed to the next step.
- Make the Filling: In a large skillet, warm the olive oil over medium-low heat. Sauté the onions until soft and light golden, about 5 to 7 minutes. Add the artichoke hearts and garlic, and cook for 30 seconds. Working in batches, add the spinach and cook slowly to wilt. Season with salt and pepper. Drain away any residual liquid from the spinach and reduce the heat to low. Add the sour cream, cream cheese, and mayonnaise, and stir until creamy. Transfer the filling to a bowl and stir in the Parmesan cheese. Once completely cool, chill the filling until ready to use.
- Roll and Assemble: Cut a large sheet of parchment paper and brush lightly with oil. Remove the dough onto the parchment paper. Let rest for 5 to 10 minutes before rolling. With a floured rolling pin, roll the dough into a large rectangle, about 15 × 10 inches (38 × 25 cm), trimming the edges as needed. Spoon the chilled filling down the center, about 4 inches (10 cm) across. You should have a flap of dough on either side. Sprinkle the mozzarella cheese and extra Parmesan on top of the filling.
- Cut and Braid the Dough: Working with one side at a time, cut 1-inch (2.5-cm) strips down the length of the dough using a lightly oiled pizza wheel or scissors for speedy results. If using a knife, try not to drag the dough as you cut. Repeat, cutting the other side of the dough. Working from the top, overlap the left and right strips to cover the filling. The dough will stretch slightly as you begin the braid. Continue overlapping the dough until you have a full braid. Trim and tuck under the end pieces as needed. Transfer the sheet of parchment paper, with the dough, to a rimmed sheet pan.
- Whisk the egg and a splash of water in a small bowl. Brush the dough with the egg wash. Sprinkle generously with sesame seeds, patting them into the dough to coat.
- Second Rise: Cover the dough and let rest until noticeably puffy, about 1 hour, depending on temperature. Preheat your oven to 425°F (220°C).
- Bake: Bake the dough on the center rack for 30 to 35 minutes, or until rich golden brown. Some of the cheese might bubble and ooze out of the sides while baking, and it will turn crispy all around the edges. Cool for 30 minutes on the sheet pan before cutting into slices. Serve warm or at room temperature with plenty of napkins.
- This bread is best enjoyed fresh. Cover with plastic wrap and store at room temperature for up to 1 day.
